Recipes

This is a great, hearty stew that you can make super fast using your pantry staples. Serve it over brown rice or whole wheat pasta for a delicious, cozy meal. You can also freeze it for an easy dinner any time.

Prep Time: 5 minutesCook Time: 20 minutesYield: 6 Servings

Ingredients

2 tsp extra virgin olive oil

1 large yellow onion, chopped (~1 ½ cups)

1 tsp salt, divided

1 TB garlic, minced

1 TB fresh rosemary, minced

1 15 oz can diced tomatoes in own juice, undrained

3 15 oz cans cannellini beans, drained and rinsed

1 12 oz jar roasted peppers in water, drained, rinsed, and chopped

10 oz baby spinach

1 TB lemon juice

¼ cup fresh basil, chopped

Instructions

Heat oil in a large non-stick skillet over medium-low heat.Add onion and ½ tsp salt and cook, stirring frequently, for 10 minutes or until softened.Add garlic and cook 1 minute.Add rosemary, tomatoes, cannellini beans, and peppers to pan and mash beans slightly with a potato masher.

Working in batches, use tongs to toss in spinach.Sprinkle with lemon juice and cook, covered, for 10 minutes or until spinach is thoroughly wilted, stirring half-way through.Stir in basil and remaining ½ tsp salt and serve.